Ingredients
1 1/2 lb. Brussels sprouts, trimmed and halved or quartered if large
4 small shallots, peeled and sliced ½-inch thick wedges
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3/4 c. heavy cream
1 3/4 c. Kerrygold Shredded Mild Cheddar Cheese
6 oz. bacon, chopped into small bits
2 thin slices sourdough bread, torn into small bits or pulsed into bits in the food processor
1/2 tsp. finely grated lemon zest
1 tbsp. finely chopped fresh parsley leaves
Preparation
Step 1Make the sprouts: Preheat the oven to 425°. In a 12 ½“-by-81/2” baking dish, toss the sprouts with the shallot and 2 tablespoons of the oil. Season with salt and pepper. Bake until sprouts are bright green and crisp tender, tossing halfway through, about 20 minutes.Step 2Meanwhile, make the breadcrumbs: Add the bacon to a medium skillet and place over medium heat. Cook, stirring occasionally, until bacon is golden, about 8 minutes. Using a slotted spoon, remove bacon to a plate. Step 3Pour off all but a tablespoon of the bacon fat, if necessary and add the breadcrumbs. Cook, stirring frequently, until breadcrumbs are toasted, about 5 minutes. Add half the bacon to the skillet with the breadcrumbs and toss to combine. Reserve remaining half for stirring into sprouts. Step 4Scrape the breadcrumb mixture into a large bowl. Stir in the lemon zest and parsley. Season with salt and pepper.Step 5Finish the sprouts: Remove the baking dish from the oven and add the reserved half of the cooked bacon to sprouts and shallots; toss to combine. Pour the heavy cream over the sprouts mixture and sprinkle the top evenly with the cheese. Step 6Return the baking dish to the oven and bake until the cheese is melted and the cream is bubbly and thickened, about 17 minutes more. Turn oven to broil and broil until cheese is golden, about 2 more minutes.Step 7Sprinkle the breadcrumb mixture over the baked gratin and serve warm.
Made it? Let us know how it went in the comment section below!
